Jewish Shortbread recipe

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Ingredients

1 cup butter, softened
⅓ cup white sugar
½ cup finely ground walnuts
1 teaspoon vanilla extract
1 pinch salt
1 ⅔ cups all-purpose flour
½ cup white sugar
4 teaspoons ground cinnamon

Nutrition Info

96.1 calories
carbohydrate: 9.5 g
cholesterol: 13.6 mg
fat: 6.3 g
fiber: 0.4 g
protein: 0.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 36.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.

  3. Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

Recipe Yield

36 cookies

Recipe Note

This is a lovely, not too sweet shortbread, topped with cinnamon sugar. I use walnuts, but feel free to use any nut you wish!

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